The sweet, fibrous flesh of autumn pumpkins just begs to be roasted. Nutritionally speaking, they're hard to beat, topping the list of superfoods with plenty of protein, fiber, vitamin C, potassium, and beta-carotene. Plus, they're low in calories (just 49 per cup), making them the perfect anchor for a hearty pasta dish with anchovies and toasted walnuts.
The kids moped back to the car after being told that pumpkin pancakes and pasta would not be making an appearance at the dinner table. I posted on Facebook my dilemma and wondered what I would even have to write about with no pumpkin to make my recipes.
We just can't stock up on enough canned pumpkin. Guaranteed there's still a can left over in the cabinet from last year. Use leftover pumpkin purees for these 20 recipes, both sweetening and savoring pumpkin. Or proceed with your own pumpkin puree:
Pasta with Goat Cheese, Chicken, Asparagus & Mushrooms